By Hans Rockenwagner,Jenn Garbee,Wolfgang Gussmack
This glossy German-Californian cookbook from longtime l. a. chef and restaurateur Hans Röckenwagner positive factors sections on bread-making (yes, pretzel bread!), vacation treats, and bar snacks, besides the preferred recipes from his a number of la eating places, together with three sq. Cafe on famed Abbot Kinney street and Cafe Röckenwagner in Brentwood.
Hans Röckenwagner's historical past spans thirty years of cooking in Germany, Switzerland, Chicago, and l. a.. within the Eighties, he gained overseas status for his fine-dining eating place in Santa Monica, Röckenwagner; this present day, he owns a number of LA-area bakery/cafes and a wide wholesale bakery. Hans is understood for his individuality, leading edge dishes, and his craftsmanship in designing and development his eating places (he can also be a grasp woodworker). this is often his moment cookbook.
Jenn Garbee is a nutrition reporter and editor who has written for the Los Angeles Times, LA Weekly, Cooking Light, Saveur, and extra. a professional recipe tester and developer, Jenn has a culinary measure from Le sous-chef and has labored in specialist kitchens throughout l. a.. She can be the writer of Secret Suppers and the co-author of the 2015 St. Martin's Press publication, Tomatomania!
Wolfgang Gussmack has been Hans's chef de food on account that 2012. a local of Graz, Austria, Wolfgang began his culinary profession cooking spätzle for his family's eating place and gasthaus. This adventure earned him a place in Austria's basically two-star Michelin eating place and thus led him to popular kitchens in Italy and France ahead of he got here to la.
Photographer Staci Valentine relies in la; her different cookbooks contain The ideal Peach.
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Additional resources for Das Cookbook: German Cooking . . . California Style
Das Cookbook: German Cooking . . . California Style by Hans Rockenwagner,Jenn Garbee,Wolfgang Gussmack